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Tom Yum

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Ingredients
  

  • - 750 ml water or light stock
  • - 2 stalks lemongrass bruised and cut
  • - 6–8 slices galangal
  • - 4 kaffir lime leaves torn
  • - 200 g meat or seafood
  • - 1 tbsp chili paste
  • - 2 tbsp fish sauce
  • - 1 tsp sugar
  • - 2–3 tbsp lime juice
  • - 3–4 tbsp milk or evaporated milk
  • - Fresh coriander

Instructions
 

  • Bring the water or stock to a boil.
  • Add lemongrass, galangal, and kaffir lime leaves. Boil for 5 minutes.
  • Add meat or seafood and cook until just done.
  • Stir in the chili paste.
  • Season with fish sauce and sugar.
  • Turn off the heat and add milk and lime juice.
  • Adjust the sour, salty, and spicy balance.
  • Garnish with coriander and serve.
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